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Mulligatawny Soup


  • Author: Ashley Thomas

Ingredients

  • 2 tablespoons ghee
  • 1 onion, diced
  • 1 medium carrot, diced
  • 1 celery rib, diced
  • 1 small sweet potato, peeled and diced
  • 1 granny smith apple, peeled and diced
  • 3 garlic cloves, minced
  • 1-inch piece fresh ginger, minced
  • 1 tomato, diced
  • 2 teaspoons curry powder
  • 1 teaspoon coriander powder
  • 1 teaspoon turmeric powder
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • ¼ teaspoon ground cumin
  • 3 cups chicken or vegetable broth
  • ½ cup coconut milk, canned and full-fat

Instructions

  1. Heat ghee in a dutch oven over medium heat. Add the onions, carrots, celery, sweet potato and apple to the pot. Cook for 10 minutes or until softened.
  2. Add the garlic, ginger and tomato. Mix well, cover the pot with a lid and cook for 5 minutes.
  3. Add the spices, give the vegetables a stir, then pour in the broth.
  4. Simmer for 15 minutes then allow the mixture to cool. Pour half of the mixture into a blender, puree then put this back into the pot.
  5. Add the coconut milk, cook uncovered for 2-3 minutes, then serve.